I know lemon is one of the most versatile ingredients in the kitchen, but my tastebuds just can’t get enough of these sensational lime recipes.
Lime can be used interchangeably with lemon, and it has a much sweeter flavor than the sourness you’ll get from its yellow cousin.
Plus, lime isn’t overpowering, which means you can add it to your food without losing the other flavors.
This list has everything from chicken wings and salmon to pie and fudge. So, if you want something zesty, spicy, or sweet, keep reading!
This honey-lime chicken really is as good as it sounds. It’s just the right amount of citrus with sweet honey, plus a hint of cayenne adds some nice heat.
Chicken thighs will be your best bet here since they stay super juicy even if you leave them in the oven a few minutes too long.
That being said, you can absolutely use chicken breast if that’s what you prefer.
If lemonade is too tangy for you, please give this fantastic limeade recipe a try.
It’s beautifully citrusy without being overly sour, which I think is the perfect combination.
Just make a quick simple syrup with water and sugar and add that to the lime juice once the sugar has completely dissolved.
Fiesta lime chicken is my go-to whenever I visit Applebee’s because it pairs so well with their margarita!
Between the zesty marinade and the creamy dressing, this chicken is nowhere near dry. Plus, it has an added layer of crunch on the bottom.
For the marinade, you’ll mix water, teriyaki sauce, lime juice, garlic, Tequila, liquid smoke, salt, and ginger.
Obviously, you can leave out the tequila if you want, but I recommend buying some liquid smoke because it makes a big difference.
Hands up if you struggle to make fluffy and flavorful rice? Me too.
I’ve always loved Chipotle’s cilantro lime rice, so I was excited to try it at home.
It’s as easy as cooking the rice in salt water and then mixing through the lime and herbs.
To make your rice perfectly fluffy, be sure to boil it on high until the water is almost level with the rice. Then, turn it low and let it cook undisturbed.
As much as I love a nice creamy glass of a sweet banana and strawberry smoothie, some mornings, I crave something with more of a kick.
The recipe calls for Greek yogurt, so there is a layer of creaminess in there, but it’s way more refreshing thanks to the orange juice and lime.
This would work well with a mix of berries, or I think it would be extra yummy with just blueberries.
If you’re looking for a tasty rice alternative for your next taco Tuesday, you just have to try this delicious quinoa recipe.
Quinoa is brimming with plant-based protein, making it especially helpful in vegan and vegetarian meals.
Just cook the quinoa as instructed on the box and mix through some garlic, lime juice, and cilantro right before serving.
While the weather is still warm and the grill is out, I try to make as much as possible over the open flame.
You just can’t beat that sensational char and smokey flavor it adds.
This chicken is no exception, and the BBQ flavors really make these tacos something special.
You’ll make a quick marinade of garlic, salt, pepper, paprika, parsley, cayenne, lime juice, and olive oil, and be sure to let the chicken sit for at least an hour.
Once you get a taste of this dressing, you’ll want it on everything from salad and tacos to pizza and French fries.
This recipe offers you three versions: a vinaigrette, a ranch-style dressing, and a creamy avocado sauce.
I suggest you make all three and don’t be afraid to add some spice to the mix. A few jalapeños will go a long way.
If you like the idea of a zesty, spicy dip but don’t love cilantro, then this chili and lime dip might be just what you’ll need.
You’ll need the juice of two limes and a full tub of Greek yogurt.
I don’t recommend using sour cream as I think it would be too sour, plus I think the yogurt is thicker, which I prefer.
I’ve made this with both red chilis and jalapeños before, and I find the former works well with pretty much anything. I save the latter for my Tex-Mex meals.
I’m a huge fan of ramen and noodles in general, but some noodles recipes have an ingredient list a mile long.
And when it’s late, and I’m hungry, I just want something easy.
These dragon noodles are fiery and super flavorful, but you’ll only need 10 staple pantry ingredients, including shrimp, sriracha, soy sauce, and lime.
The best part of this recipe is that it’s so fast. The most you’ll have to do is mix up the sauce and saute the shrimp in garlic butter.
When cooking with tofu, you’ll want it to hold its shape rather than turn to mush.
To achieve this, you’ll need to “press” a block of firm tofu, then cut it into cubes or strips.
To press tofu, just add a paper towel on top and underneath before either squeezing gently or adding a plate on top with a weight.
This will get rid of any excess tofu and prevent it from breaking apart.
After this, pan fry in oil until golden and crisp all over. Then, add the sauce and toss everything together until it starts to glaze.
If you don’t already have a go-to guacamole recipe, can I suggest you add this to your party-planning arsenal?
Chipotle’s guacamole is the stuff of dreams. It’s creamy but has texture and is zesty, but also spicy.
Plus, I love the chopped, peppery red onion.
Unlike a lot of white fish, salmon has a delicious flavor all on its own. With that in mind, it doesn’t take a lot to enhance this lovely pink fish.
In this case, it’s just a matter of blitzing some lime zest, with lime juice, garlic, olive oil, parsley, and jalapeños.
Pour that straight over the salmon fillet and bake at high heat for around 20 minutes.
This would be an excellent protein to serve alongside the cilantro lime rice from above.
Pico de gallo works as a dip, taco topping, or even over a bowl of chili. It’s fresh, full of texture, and vibrant to boot.
Unlike salsa, this is made with raw ingredients, and it’s much chunkier and less wet than a traditional salsa recipe.
Since you’ll be using raw ingredients, you want to ensure they’re ripe.
The tomatoes especially need to be plump and juicy. Otherwise, all the flavor is lost.
I got a bunch of chicken wings on sale last month (I can’t pass up a bargain).
So, I froze some, and we’ve been enjoying trying a whole slew of new recipes since.
One thing I’ve noticed is that my family loves the non-BBQ recipes the most, like this zesty version.
Along with cilantro and lime, you’ll mix olive oil, lime zest, chili powder, cumin, salt, and pepper to the marinade.
These are best when cooked on a grill, but a super hot oven will do the trick, too.
Sherbet is not quite ice cream, and it’s not quite sorbet. Instead, it’s a happy middle ground that’s both refreshingly zesty and slightly creamy.
Unlike sorbet, which has no dairy, sherbet has some milk in the mix to give it a more decadent finish.
But it does have the same fruity base, which is why I love it during the summer.
This recipe is pure lime juice with sugar and milk. It’s so easy!
Key limes are smaller and more sour than regular limes, making them perfect for recipes like this.
Unfortunately, you can’t always get them at your local supermarket.
I like to order Key lime juice online so that when the mood strikes, I know I have the good stuff.
That being said, you can totally substitute for regular limes in a pinch.
This tropical fudge makes for such a nice change to the usual chocolate, though it does contain white chocolate, so it is still super creamy.
Lemon drizzle is so outdated: let’s agree to only make this sweet and zesty key lime cake from now on, ok?
Seriously, one bite of this, and you’ll be hooked.
Between the citrus-filled, ultra-moist cake, the powerful lime glaze, and the cream cheese frosting, this baby won’t last long.
Until the advent of vegan condensed milk, I was reluctant to try some “creamy” vegan recipes.
There’s just no comparison between soaked cashews and sultry condensed milk.
But this stuff is a game-changer, and this key lime pie is pretty close to perfection.
I found the lime flavor was perfect without any extract since I used key lime juice. But if you use regular limes, you might find it needs that extra kick.
The best thing about making loaf cakes is that you won’t need to spend hours decorating them. In most cases, a simple glaze will do the trick.
For this recipe, you’ll make a heavenly coconut and lime cake with both lime zest and juice, as well as coconut milk and flaked coconut right in the batter.
To ensure the lime flavor is front and center, you’ll pour over a quick lime juice and powdered sugar glaze once the cake has cooled.
Instead of the same old lemon bars, why not make a batch of these creamy lime bars for your next party?
The base is made using soaked cashews, coconut cream, lime juice, and zest, making it lovely and thick.
Unlike the key lime pie from above, which should be silky smooth, these are best with a thicker texture, which the cashews emulate perfectly.
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